RESERVATIONS
󰀑
053 942 1124

Sample Menus

 

Breakfast

Breakfast Menu

~From the Sideboard~

Selection of Irish Artisan cheeses

Baked loin of ham with mustard and honey glaze

Choice of juices, fresh orange, fresh grapefruit & cranberry juice

 ♦ ♦ ♦

~From the Buffet~

We invite you to help yourself to any of the following from our buffet:

Prunes marinated in orchard fruit tea

Locally produced live natural yogurt with honeycomb and wheat germ

Poached apples with ginger

Compote of berries

Homemade Bircher Swiss muesli

Selection of cereals, nuts, seeds, bran, wheat germ

Selection of homemade breads and scones with homemade preserves

We have a wide selection of teas and coffee available, please ask your waiter

 ♦ ♦ ♦

~From the Kitchen~

As we prepare everything to order a short delay may sometimes be inevitable:

Oatmeal porridge served natural or with cinnamon, pistachio nuts and an apricot compote

Fruit plate of grapefruit & orange segments, carpaccio of pineapple and grapes

Free range eggs – as you like them poached , boiled, fried or scrambled with local crisp bacon and sausages, sauté mushrooms, tomato, black and white pudding

Baked eggs with tomato, cream and tarragon

Eggs Scrambled with local smoked salmon and cream served on toasted brioche

Mushroom, bacon and cheddar cheese omelette or an omelette of your choice

Local smoked salmon served with French toast, cream cheese and chives

Mushroom, bacon and cheddar cheese omelette or an omelette of your choice

Poached eggs with buttered garden spinach with a dash of cream and nutmeg on hot toast

 ♦ ♦ ♦

Price €24.00

Our delicious eggs come from our neighbours Samuel and Maurice Allen, two young boys who keep their very spoilt hens in their yard and gardens. Our yogurt is from Killowen Farm further south of the County Wexford. Our honey is from hives 3kms away on the other side of Gorey. Our sausages are made in our local butcher, Dunbars of Gorey. Our jams, marmalades, compotes and chutneys are made here in the house. Some of the fruits and all of the rhubarb comes from our kitchen garden.

If you are staying this evening and wish to dine with us we would ask you to reserve a table for dinner at reception. Likewise if you are not dining with us we would ask you to let us know so that we may use the table for other guests.

If you are travelling today please ask at reception if you would like a take away juice or coffee

Dinner

Dinner Menu

~Available every night from 7 to 9~

Amuse bouche

 ♦ ♦ ♦

Crab and lemon crumble with roast beetroot salad

Home cured salmon gravalax with caramelised beetroot and pine nut salad, orange oil and mustard cress

Ham hock of foie gras terrine with rhubarb and chilli puree, balsamic and apple reduction and toasted brioche

Organic chicken ravioli with chicken consommé and vegetable brunoise

Warm spiced vegetable cous cous in feuille de brick with humous and coriander chilli gremolata

Seared Kilmore Quay scallop with white onion and truffle puree, crispy pancetta

 ♦ ♦ ♦

Pan fried rib eye of Wexford beef, gratin potato, roast butternut squash and leek fondue, red wine jus and bearnaise

Roast fillet of pork stuffed with apricot tarragon mousse with carrot celeriac puree, fondant potato, green beans, wrapped parma ham

Seared fillet of halibut with truffled leeks, pomme puree, foie gras and herb butter

Grilled fillet of brill with sauté baby fennel and creamed potato, dill beurre blanc

Roast root vegetables, with herb parmesan, polenta cake, pimento mascarpone, wild garlic oil, herb salad pesto

 ♦ ♦ ♦

~Dessert~

Crème brulee with biscotti and pineapple carpaccio

Warm chocolate fondant, orange crème caramel and chocolate sauce

Pear cigar, pear frangipan and apple parfait

Marlfield pink rhubarb and ginger crumble, cointreau anglaise

Selection of Irish artisan cheeses with baked biscuits, tomato relish and caramelized walnuts

 ♦ ♦ ♦

Coffee and petit fours

Suggested Dessert Wines and port, please ask your waiter

 ♦ ♦ ♦

At this time of year we are using pink rhubarb, rosemary, thyme and wild garlic from the garden. The fish is from Kilmore Quay, the lamb, pork and beef are all from Wexford. Our free range poultry is from Carlow. We use our neighbours free range eggs, Wexford produced yoghurt & honey & Irish artisan cheeses. We have jars of pantry staples available for purchase. They are made from our surplus garden produce & include, garlic mayonnaise white balsamic dressing, jams, chutneys and marmalade A Taste of Relais & Chateaux Cookery Book is also available for sale at reception. Please just ask if you would like to purchase something Some of the fruits and all of the rhubarb comes from our kitchen garden.

As all of our dishes are prepared to order sometimes a short delay between courses is inevitable. If you would like something more simply prepared we would be happy to do that for you. Guests are respectfully asked to ensure their mobile phones are switched off while in the public rooms

Price €64.00

Head Chef Ruadhan Furlong

Supper

Marlfield Supper Menu

~Available Sunday to Thursday from 7 to 9 pm~

€35 for 2 courses and €42 for three courses

 ♦ ♦ ♦

Pan seared salmon on lemon and herb blini with crème fraiche and dressed leaves

Parsnip and apple soup with toasted pine nuts

Warm chicken ballontine with ragout white bean, wild mushrooms and tarragon truffle cream

 ♦ ♦ ♦

Roast rump of Wexford lamb with gratin potato, celeriac puree and red wine jus

Pan seared skate with parmesan and herb lemon risotto, herb oil

Pan fried fillet of pork with pomme puree, braised red cabbage, celeriac puree, port jus

 ♦ ♦ ♦

Poached pear, sesame seed tuille, chocolate sauce and lemon curd

Chocolate brownie with vanilla ice cream

Sunday Lunch

Sunday Lunch Menu

~Available from 12.30 to 2.00~

Home cured gravalax with dill, caramelised beetroot, pinenuts & orange oil

Ham hock and foie gras terrine with rhubarb & chilli puree, balsamic apple reduction and toasted brioche

Lightly spiced cous cous in feuille be brick pastry, with hummus and coriander, chilli gremolata

Pan seared fillet of brill with marinated fennel, grilled apple and sorrel beurre blanc

Organic chicken ravioli with chicken consommé and root vegetable brunoise

 ♦ ♦ ♦

Pan seared rib eye of Wexford beef with roast butternut squash and leek fondue, dauphinoise potato, port jus

Stuffed pork fillet with apricot and tarragon mousse, fondant potato, salsify almond puree and green beans

Pan fried cod with a risotto of lemon, chive, garden herbs and truffle oil

Oven baked halibut with pomme puree with a pes , pancetta and herb veloute

Roast root vegetables, with herb parmesan, polenta cake, pimento mascarpone, wild garlic oil

 ♦ ♦ ♦

Milk chocolate mousse, mini brownie, chocolate sauce, brownie ice cream

Vanilla pannacotta, white coffee parfait and Chantilly cream

Banana sticky toffee pudding, glazed banana, butterscotch sauce, hazelnut ice cream

Warm baked plum and nut crumble with vanilla ice cream

 ♦ ♦ ♦

Head Chef Ruadhan Furlong

We have jars of pantry staples available for purchase. They are made from our surplus garden produce & include, house dressing, jams, chutneys and marmalade. Please just ask if you would like to purchase some. As all of our dishes are prepared to order a short delay between courses is sometimes inevitable. Guests are respectfully asked to ensure that their mobile phones are switched off when in any of the public rooms.

Price €45.00

Library Snack

Library Snack Menu

Please feel free to alternate the starters (S) and main courses (MC) with the lunchtime ‘From the Garden’ menu

 ♦ ♦ ♦

(S) Salad of garden leaves with shaved pear, walnuts and Cashel Blue cheese – € 9.50

(S) Marlfield chicken liver parfait with home-made spiced pear chutney and warm toasted brioche – € 9.00

(S) Homemade soup of the day with brown bread – € 8.00

(MC) A plate of organic smoked salmon with traditional garnish of egg & capers with oregano and chive, dressed leaves – €14.00

Selection of open sandwiches, on brown bread including chicken, smoked salmon, honey glazed ham and artisan cheese – €11.50

Selection of artisan cheeses with candied walnuts, pear chutney, apple and grapes, savoury biscuits and bread – €10.50

Scones with strawberry compote and whipped cream – €5.50

Home-made biscuits – €2.50

Pot of tea or regular coffee – €3.50

Cappuccino/Café Latte/Mocha/Hot chocolate with home-made biscuit – €4.50

Available Monday to Saturday from 12.30 to 17.30

In consideration for other guests we ask those who use mobile phones to ensure that they are switched off while in the library, drawing room or hall.

Library Lunch

‘From the Garden’

Enjoy two courses for €22 or three for €27.

Please feel free to alternate starters (S) & main courses (M) with the Library Snack Menu

 ♦ ♦ ♦

(S) Potted smoked trout with crème fraiche, lime, dill, toasted bread with herb oil, dressed garden salad leaves €10

(S) Warm St Tola goats cheese en croute with salad of broad beans , mint, beetroot, walnut dressing, tomato chutney €9.50

(S) Ragout of Marlfield braised baby leeks with white wine, oregano & cream on toasted crostini , poached free range egg €9.50

(S) Salad of buffalo mozzarella, vine tomatoes, basil pesto & fresh basil leaves €10.00

(S/M) Marlfield Fish cakes, salad of garden leaves with mint and coriander, tartar sauce €9.00/€14.00

(M) Fish of the day with salsa verde, salad of grated courgette, fennel & toasted coriander seeds, crushed new potatoes with margoram €16.00

(M) Seared Wexford Rib eye steak with a green salad, homemade fries and garlic aioli €20.00 (A supplement of €5 applies when having as part of 2/3 course lunch)

 ♦ ♦ ♦

A bowl of buttered vegetables from the garden with herb oil €6.00

A bowl of buttered spinach from the garden €6.00

Wexford berries with homemade ice cream €7.50

Dessert of the day €7.50

 ♦ ♦ ♦

At this time of year our menu’s are dictated by what’s in our garden.

Available Monday to Saturday 12.30 to 3pm